Slow Cooker Baked Potatoes
Large potatoes rubbed with oil and salt and cooked whole on low for 6 hours until soft inside. Four servings, with 5 minutes of work.
Photograph credit: Slow-baked potatoes by Capvideo · CC BY 4.0 · Wikimedia Commons
A slow cooker does not crisp, and that is the one thing to understand about this method. The potatoes come out with a soft, steamy skin and a very fluffy middle, and they are ready when you are, without heating an oven for an hour.
Choose floury baking potatoes of similar size, about 300 g each, and scrub them. Prick each one several times with a fork so steam can escape. Rub with oil and salt, then wrap each one in foil. The foil keeps the skin from soaking in condensation, which in a slow cooker drips off the lid.
They cook for 6 hours on low, or about 3 on high. A potato is done when a knife slides in with no resistance.
For a crisp skin, lift the cooked potatoes from the foil and put them under a hot grill or in a hot oven for 10 minutes. It is optional, and worth it when there is time. Split them as soon as they are out, and fluff the flesh.
Quick Answers
How long does Slow Cooker Baked Potatoes take to make?
About 6 hours 5 minutes in total — 5 minutes of preparation and 6 hours of cooking. The recipe serves 4.
What are the key tips for making Slow Cooker Baked Potatoes?
Prick the skins so steam can escape. Wrap each potato in foil. Finish under a hot grill for a crisp skin. Choose potatoes of similar size.
What should I serve with Slow Cooker Baked Potatoes?
Baked beans; Chili; Coleslaw; Tuna mayonnaise.
How should Slow Cooker Baked Potatoes be stored?
Keeps in the fridge for up to 2 days. Reheat in a hot oven at 200°C for 15 minutes.
Is Slow Cooker Baked Potatoes suitable for a special diet?
This recipe is vegetarian, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Slow Cooker Baked Potatoes?
About 436 kcal per serving, with 12 g protein, 52 g carbohydrate and 20 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Slow Cooker Baked Potatoes
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Scrub the potatoes and prick them all over. Rub with the oil and salt and wrap each one in foil.
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Put them in the slow cooker in a single layer if possible. Cover and cook on low for 6 hours, until a knife slides in easily. If your slow cooker runs hot, check at 5 hours.
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Unwrap the potatoes. For a crisp skin, grill them for 10 minutes.
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Split each potato, fluff the flesh with a fork, and add the butter, cheese and pepper.
Tips That Matter
- Prick the skins so steam can escape.
- Wrap each potato in foil.
- Finish under a hot grill for a crisp skin.
- Choose potatoes of similar size.
Serve It With
Baked beans · Chili · Coleslaw · Tuna mayonnaise
Leftovers and Storage
Keeps in the fridge for up to 2 days. Reheat in a hot oven at 200°C for 15 minutes.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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